Cook - Dietary Aide

Pruitthealth Corporation; Decatur (GA); On-site; USD 25,000 - 35,000; Full time

Job summary

Pruitthealth Corporation is hiring a Dietary Aide in Decatur, Georgia. This role involves assisting in food preparation, ensuring meals are nutritionally sound, and maintaining a sanitary cooking environment. Candidates should have at least one year of institutional food service experience and demonstrate knowledge of food handling practices.

The Dietary Aide will be responsible for serving meals, storing food properly, and maintaining cleanliness in the kitchen. A commitment to resident satisfaction and adherence to safety regulations is essential.

Qualifications

• Knowledge of food handling, preparation, and storage techniques.
• Minimum of one year institutional food service experience as a cook.
• Experience in long term care food production is preferred.

Responsibilities

• Assist cook in the preparation of meals and snacks.
• Serve nourishments according to procedural guidelines.
• Maintain cleanliness in food service areas.

Skills

Food preparation

Infection control

Communication

Time management

Education

Sufficient education to demonstrate functional literacy

Tools

Dishwasher

Food preparation equipment

Job description

JOB PURPOSE

The Dietary Aide assists with food preparation in accordance with established procedural guidelines, as directed by the Food Service/Dietary Manager/Supervisor. The Cook prepares nutritionally sound meals consistent with departmental policies, procedures and state and federal laws, meeting daily nutritional and special diet needs of residents. Responsible to ensure foods are prepared and served at the proper temperature and time. Works with Director of Food Service to allocate resources so each resident receives appropriate meals.

KEY RESPONSIBILITIES

• Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents; also prepares between-meal nourishments.
• Serves nourishments in accordance with procedural guidelines.
• Properly stores leftovers/ opened food.
• Follows procedures for serving partner meals.
• Offers menu substitutions and records them in accordance with procedural guidelines.
• Complies with infection control policies in the work area.
• Delivers trays to patients/residents on halls and in dining area.
• Assists with the serving/pouring of juice, milk, water, and tea; makes coffee/tea as requested.
• Cleans all tables in the dining area after each meal.
• Clears and cleans work area at the end of shift and after meals, including sweeping, mopping and storing cleaning equipment properly.
• Removes garbage from kitchen areas and hoses out garbage containers.
• Scrapes dishes, washes dishes, pots and pans and stores properly.
• Records freezer and walk-in refrigerator temperatures in accordance with established procedures.
• Maintains dishwasher and dish sink; checks and records water temperature; checks dishwasher with sanitizer strips; checks chemical levels and replaces if needed.
• Maintains supply stock and properly stores items according to established procedures.
• Sets up tray line and performs tray line service.
• Operates dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker.
• Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures.
• Has working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations; applies regulations to work situations and supervision of staff assistants.
• Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian; cooks or prepares palatable, attractive, nutritionally adequate meals in institutional quantities served at proper times.
• Assists with supervision of kitchen staff that assist with food preparation, assembling trays, cleaning and storage of supplies and equipment; continuously cleans food service work areas; uses food supplies and equipment efficiently to prevent waste.
• Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences; inspects trays following meal service to monitor and record resident acceptance of menu items; reports findings to Dietary Manager.
• Uses food preparation equipment according to manufacturer’s instructions; follows proper cleaning techniques and preventative maintenance schedules; handles, stores, disposes of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations.

KNOWLEDGE, SKILLS, ABILITIES

• Participate in center/agency surveys (Licensure / JCAHO) and any subsequently required reports.
• Attend continuing educational programs to keep abreast of changes and maintain current license/certification as required.
• Attend mandatory in‑services.
• Honor patients/residents’ rights to fair and equitable treatment, self‑determination, individuality, privacy, property and civil rights.
• Comply with corporate compliance program.
• Report job‑related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary.
• Follow established safety regulations, including fire protection, smoking regulations, infection control, etc.
• Follow established safety procedures when performing tasks and/or working with equipment.
• Perform other related duties as necessary and as directed by supervisor.
• Demonstrate knowledge of and respect for the rights, dignity and individuality of each resident in all interactions.
• Demonstrate honesty and integrity at all times in the care and use of resident and facility property.
• Knowledge of emergency and disaster procedures of facility; able to locate nearest exit, understand and respond to written or oral instruction in case of emergency; arrive and begin work on time and report for duty as scheduled on all shifts, weekends and holidays.
• Working knowledge and ability to comply with facility policies and procedures for workplace safety including infection control, universal precautions, use of protective equipment and handling of hazardous materials.
• Follow facility policies and procedures for infection control at all times to maintain a sanitary food preparation and storage area; use personal protective equipment when indicated; follow procedures for resident trays that require special handling; inspect food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping and maintenance problems.
• Correct problems and/or report problems promptly to Dietary Manager; communicate with Dietary Manager throughout shift as needed to best meet needs of residents.
• Assist Department Head with preparation for state inspections; attend survey training; interact with state surveyors as instructed by supervisor.
• Report injury to self or other to supervisor immediately.

MINIMUM EDUCATION REQUIRED

Sufficient education to demonstrate functional literacy.

MINIMUM EXPERIENCE REQUIRED

A minimum of one (1) year institutional food service experience as a cook.

ADDITIONAL QUALIFICATIONS

Experience in long term care food production is preferred.

EEO STATEMENT

As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status.

FLOORING NOTICE

For more information regarding Florida’s Care Provider Background Screening Clearinghouse Education and Awareness, please visit https://info.flclearinghouse.com